BREAD PUDDING

Bread pudding is a classic British dessert.It's easiest and delicous way to make use left-over bread.

INGREDIENTS:

For Pudding:

Bread -11oz

Milk - 2 cups

Butter – 3 tbsp

Vanilla extract – 1 tbsp

Sugar – half cup

Salt – half tsp

Eggs – 3

For Sauce:

Butter – 2 tbsp

Brown sugar – half cup

All-purpose floor – 2 tbsp

Milk – 2 cups

Vanilla extract – 2 tbsp

Irish Whiskey / Rum / Brandy – ¼ cup

Salt – 1 pinch

For Making Bread Pudding:

1. Chop the bread into medium pieces. If the bread contains moisture, pop it into the oven at 200 F for 10-15 mins. This helps the bread to come out dry and it soak up more custard.

2. Add milk, sugar, salt and butter to a pot and place it on medium heat. Stir it with a whisk or spoon occasionally (while mixing the ingredients be careful not to make lumps). When you start seeing bubbles switch off the heat and keep it aside, allow it to cool. Once its cooled, whisk above mixture and add the vanilla extract, one egg at a time till you get a consistent mixture.

3. Grease the pan with butter and transfer the dry bread into it. (add fruits and nuts of your choice)

4. Pour the custard on the bread( Reserve a cup of custard for later use)

5. Set it aside for 15-20 mins(optional)

6. Now add the reserved cup on top of the bread.

7. Pre heat the oven at 350 F.

8. Place the pan inside the pre-heated oven for 40-48 mins.

9. After the 25-30 mins check the bread pudding, if the top bread is becoming darker then cover the pan with aluminum foil and bake till rest of the remaining time.

10. Insert the tooth pick at the center of the pudding, if it comes out clean, your bread pudding is ready.

For Making Sauce :

1. On a medium low flame, melt butter and add flour (keep on whisking).

2. When the above mixture starts to thicken, add milk in small quantity.(keep on whisking).

3. Add brown sugar and salt. (Keep on whisking).

4. When mixture starts to thicken switch of flame and remove from heat.

5. Add whisky and vanilla into it. (stir it well)(whiskey is optional).

6. Pour it over the warm bread pudding. (keep the 1-2 cups of sauce reserve for serving).